These are my brother’s favorite cookies and consequently, the ones I remember Mama making the most growing up. Unlike many of today’s cookies, these have a good crunch to them along with a pure flavor brought about by the vanilla and making them absolutely perfect for dunking in milk. Absolutely perfect. Divine. Sublime. Wonderful. I really, really, really want you to make these and have them with a glass of milk – tonight.
Pushy little thang, aren’t I? But you see if you were here I’d make them for you and so since I can’t possibly make and deliver cookies to everyone today I’m going to have to rely on you to help me out a bit here.
Mama used to always make these and put the little balls of dough on baking sheets before transferring them to the table where the three of us sat at the ready. She’d give each of us a little bowl of M&M’s and we had a rule: We could put three M&M’s on each cookie, no more. I didn’t understand why Mama had that rule until I made these with Brady for the first time about seven years ago and didn’t enforce the rule. There was one cookie that kid had put fifteen M&M’s on! ~laughs~
So now I revert to Mama’s wisdom. I put some M&M’s in the batter and then each cookie is adorned with exactly three M&M’s on top!
Keep reading to see how to make these little beauties as well as how I get my all red M&M’s for half price!
You’ll need: Solid Vegetable Shortening, Brown Sugar (dark or light, whatever you have on hand), M&M’s, Sugar, Eggs, Self Rising Flour (See FAQ on how to make your own), and vanilla.
Folks, I need to apologize here for using name brand, pure vanilla. I promise it won’t get to be a habit. I was desperate, I was out of Vanilla, I bought what they had. ~hangs her head in shame~ I give you my solemn oath that I am still as cheap as ever and will heretoafter forevermore make it a priority not to run out of cheapie vanilla and thereby risk my integrity by purchasing the expensive stuff.
Yes, Expensive means over a dollar a bottle.
Now here is my little tip for getting red M&M’s on the cheap. I buy Christmas M&M’s for half price after the holidays.
I always store candies and such that I plan on baking with in mason jars rather than the original bags. Mason jars are reusable and keep them fresh better than the bags. Critters, if determined, an easily get into those bags, too.
Then I sort them by color..
Red ones are perfect for Valentines
and the green ones are great for the very next holiday: St. Patrick’s Day!
I put the green ones back in the jar and my kids will be ready to make our “lucky” cookies and treats next month.
A little bit about the generic shortening I’m using…
Generic shortening has come a long way in just the past few years. Used to, generic meant the shortening would never make white, white icing or be the consistency of name brand. Even this brand just two years ago was entirely different but today it works every bit as well.
Place your shortening in a mixing bowl.
I always just use whatever brown sugar I have on hand whenever a recipe calls for brown sugar of any kind.
I prefer dark because of the richer flavor but either one works. Today we’re using light.
Add eggs and vanilla.
If it looks like there is a lot of vanilla in there it’s because the cap came off as i was pouring…
So there is a lot of vanilla in there! ~teehee~
Mix all that up until creamy and blended, scraping down the sides of the bowl if you need to.
Mama’s recipe says to add your flour gradually.
~arches a brow and smirks~
Raise your hand if you think I’m gonna do that…
Yeah, right. Dump all of your flour in at once. Walk on the wild side with me.
I just love being a bad influence…
I also love putting those two years of high school french to use because y’all can just imagine the raging demand for french in North Alabama.
Add in your M&Ms.
I add about half because you want to save some to put on the top.
Mix that up a bit more.
Spray your baking sheet with cooking spray.
Shape your dough into little balls about one inch in size.
and put a few more M&M’s on top.
Bake for ten to twelve minutes or so…
When they are done baking they’ll look like this.
MUST serve with milk.
Yum yum yum!
~smiles proudly at her freckle faced little boy with the big eyes~
Here’s my proud baby! Isn’t he a cutie? I just love that boy.
~mentally hugs Brady~
Mama’s Milk Dunkin M&M Cookies
1 cup Solid Vegetable Shortening
1 cup brown sugar
1/2 cup Sugar
2 teaspoons vanilla
2 1/2 cups self rising flour*
1 1/2 cups M&M’s
Cream shortening, sugars, eggs, and vanilla thoroughly. Gradually add in flour and mix well (or just dump it in all at once like I do). Stir in 1/2 cup M&M’s, reserving rest to decorate the tops with.
Form dough into one inch balls and place on greased cookie sheet. Decorate tops with additional M&M’s (this is GREAT for kids to help with!) and bake at 375 for ten to twelve minutes or until golden brown.
Makes about five dozen.
*See FAQ for how to make your own self rising flour.
For another great Valentine’s cookie idea, click the picture below.
“You must not lose faith in humanity.
Humanity is an ocean; if a few drops of the ocean are dirty,
the ocean does not become dirty.”
~Ghandi. How very true this is.
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